Eat pork belly in spicy soups and delicious dumplings.
Made with confit duck legs, pork belly, and two kinds of sausage, this meaty, resplendently rich cassoulet is worth treasuring.
This dish belongs to a category of curries called phat phrik khing, or"dry curry." It's caramelized in pork fat rather than cracked coconut cream, and there's no coconut milk for gravy, making the flavors of the paste—citrusy lemongrass, gingery krachai, briny shrimp—more pronounced.
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